Toastedcoconutcoffeecake Recipes

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TOASTED-COCONUT STREUSEL COFFEECAKE



Toasted-Coconut Streusel Coffeecake image

Categories     Cake     Egg     Breakfast     Dessert     Bake     Coconut     Sour Cream     Gourmet

Number Of Ingredients 17

For the streusel
3/4 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1 tablespoon cinnamon
3/4 stick (6 tablespoons) unsalted butter, cut into bits and softened
1 cup sweetened flaked coconut, toasted lightly and cooled
For the cake batter
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups sour cream
2 cups sweetened flaked coconut, toasted lightly and cooled

Steps:

  • Make the streusel:
  • In a bowl stir together the brown sugar, the flour, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the coconut and reserve the streusel.
  • Make the cake batter:
  • In a bowl with an electric mixer cream the butter, add the brown sugar, and beat the mixture until it is light and fluffy. Add the eggs, 1 at a time, beating well after each addition, and the vanilla and beat the mixture until it is combined well. In another bowl whisk together the flour, the baking powder, the baking soda, and the salt, add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the coconut.
  • Spoon half the batter into a buttered and floured tube pan, measuring 10 inches across the top and about 4 inches deep, with a removable bottom, spreading it evenly. Sprinkle half the reserved streusel over the batter and spoon the remaining batter into the pan, spreading it carefully over the streusel. Sprinkle the remaining streusel over the top and bake the cake in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until the tester comes out clean. Let the cake cool in the pan on a rack for 10 minutes, remove the tube section from the pan, and run a thin knife under the cake to release the bottom. Lift the cake off the tube section of the pan with 2 long spatulas, let it cool completely on the rack, and transfer it to a serving plate.

COCONUT COFFEE CAKE



Coconut Coffee Cake image

Cheese soup in a coffee cake?!! This makes a great snack cake that you can just pick up and eat with your hands. I brought it to work and it got raves. No one can believe it has the cheese soup in it! The recipe is from The Carriage House a bed and breakfast inn in California

Provided by cookiedog

Categories     Breads

Time 1h10m

Yield 18-24 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) box yellow cake mix
1 (11 ounce) can condensed cheddar cheese soup
1/2 cup water
2 eggs
1 tablespoon grated lemon rind
1 cup shredded coconut
1/2 cup crushed pineapple, drained
1/2 cup chopped nuts
3 tablespoons butter, softened
1/2 cup unsifted all-purpose flour
1/4 cup brown sugar, firmly packed
1/2 cup shredded coconut

Steps:

  • In a large mixing bowl combine the cake mix, soup, water, eggs, and lemon rind. Beat until blended.
  • Stir in 1 cup of coconut, pineapple, and nuts. Spread the batter evenly in a greased and floured 9x13-inch pan.
  • In another bowl, cut butter into the flour until crumbly. Stir in sugar and the remaining coconut. Sprinkle over the batter.
  • Bake in a 350 oven for 50 minutes or until done.

Nutrition Facts : Calories 260.3, Fat 11.9, SaturatedFat 5.5, Cholesterol 30.3, Sodium 381.1, Carbohydrate 35.4, Fiber 1.3, Sugar 20.1, Protein 4

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